I don’t know Michael Bauer, so I have absolutely no ulterior motives for returning to the recipes of his book ‘Secrets of Success,” except for the fact that many of them result in absolutely delicious dishes 😉

This recipe comes from Fabrice Marcon, who was a sous chef for Paul Bocuse, and then opened his own restaurant in San Francisco, Hyde Street Bistro. His cuisine falls into the category of “French-Californian,” simple words that attract me the way that flowers attract bees. France and California: two places I called home in the past, that always bring a nostalgic smile to my face.

Try this dish, it’s very good.

(receita em portugues na pagina seguinte)


(from Michael Bauer, Secrets of Success, original from Fabrice Marcon)

4 russet potatoes, scrubbed
8 ounces firm Roquefort cheese, crumbled
2 T olive oil
salt and pepper
2 Anjou pears, diced
1/2 pounds salad greens of your choice
1 tsp fresh tarragon, chopped
hazelnut oil

for vinaigrette

1 T red wine vinegar
1 t Dijon mustard
1 shallot, minced
1 T olive oil
salt and pepper

Heat the oven to 375F, and bake the potatoes until tender (about 1 hour). Let them cool until you can handle them, peel them, and transfer the flesh to a bowl. Mash slightly, add the roquefort and 1 T olive oil. Stir until smooth. Season to taste with salt and pepper, going light on the salt as roquefort is salty. Form the mixture into 4 equal patties, 1/2 inch thick. Refrigerate for 2 hours.

Make the vinaigrette by whisking the vinegar, mustard, and shallots in a small bowl to blend well. Slowly whisk in the olive oil to form an emulsion. Season with salt and pepper. Refrigerate until ready to use.

Heat the oven to 350F. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the potato patties and brown on both sides until golden brown, 7 minutes total. Transfer them to the oven and bake for 5 minutes.

Meanwhile, make the salad. Toss the pears with the salad greens and tarragon. Add the vinaigrette and place in a serving bowl, or divide into individual plates. Top the salad with the potato cakes, and drizzle with a little hazelnut oil.

(serves 4 regular guests, or 2 very hungry people… )


to print the recipe, click here

Comments Great food is all about contrast. A little spice, a little sweetness, something smooth, something crunchy, teasing your palate at every bite. This dish is it. The roquefort cheese (which must not be too soft or the cakes will not stand up to the frying), counteract the sweetness of the pears extremely well, and the hazelnut oil ties it all. Who doesn’t like cheese, fruit and nuts? 😉 The cakes are wonderful by themselves, but please follow Marcon’s take on it, you won’t regret it.




(receita de  Fabrice Marcon)

4 batatas grandes
1 xicara de queijo Roquefort
2 colheres de sopa de azeite
sal e pimenta
2 peras maduras e suculentas, cortadas em pedacos
folhas verdes para salada de acordo com sua preferencia
1 colher chá de estragão fresco, picado
óleo de avelã

para o vinagrete
1 colher de sopa de vinagre de vinho tinto
1 colher de cha’ de mostarda  de boa qualidade
1 cebola picada
1 colher de sopa de  azeite
sal e pimenta

Cozinhe as batatas em forno bem quente ate’ que fiquem bem macias (cerca de uma hora).    Deixe esfriar um pouco, descasque e transfira a polpa para uma tigela.   Amasse ligeiramente, adicione o queijo roquefort e uma colher de sopa de  azeite. Misture até que fique  homogêneo.  Tempere a gosto com sal e pimenta. Forme a mistura em 4 bolinhos achatados como mostra a foto.   Leve à geladeira por 2 horas.

Faça o vinagrete misturando o vinagre, mostarda e cebola em uma tigela pequena. Lentamente,adicione o azeite para formar uma emulsão. Tempere com sal e pimenta. Leve à geladeira até a hora de montar a salada.

Aqueça o forno em temperatura media.  Aqueça o restante colher de sopa de azeite em uma frigideira em fogo médio. Adicione os bolinhos de batata e doure de ambos os lados, cerca de 7 minutos ao todo.  Transfira para o forno e asse por 5 minutos.

Enquanto isso, prepare a salada. Misture as peras com as verduras e o estragão.  Adicione o vinagrete e coloque na tigela em que for servir, ou divida em 4 pratinhos individuais.  Coloque os bolinhos de batata por cima, e regue ligeiramente com oleo de avela.


  1. No doubt! I bet it could work even with gorgonzola dolce, although that might be a little too mellow for this dish.

    I love gorgonzola dolce, whenever I find it, I buy it…🙂


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